Preparation

Active

10 m

Ready In

35 m

Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Make Ahead Tip: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Reviews 182

I used natural applesauce instead of the canola oil and added chopped walnuts and it was wonderful!

September 09, 2017

By: Monica P

As a die hard Toll House cookie maker, I thought these were ok. The plus side is that the canola oil makes the batter inedible, so I didn't eat half the batter (bonus!), but ya .. probably will stick good o'l TH.

March 17, 2017

By: Evan DeVries

It was great!

January 08, 2017

By: Debcapi

These are my new go to chocolate chip cookies. Followed the recipe with a slight twist. I used the mini chocolate chips and added some coconut. Love these cookies they have a lighter texture than traditional cookies and a yummy chocolate flavor. Will make these again.

January 06, 2017

By: Lucy M. Casale

These are my go-to chocolate chip cookies. Better than Tollhouse! (The back-of-the-chip-bag recipe I grew up eating).

December 25, 2016

By: Ray

Perfection! I am not a bake-from-scratch girl, but was craving homemade chocolate chip cookies with better than typical ingredients & nutrition. I followed the recipe to the letter! Will indeed make again. Next time subbing almond meal for oatmeal as another reviewer enjoyed!

My husband kept coming back for more; I substituted with vegan egg replacement powder, olive oil instead of canola, smart balance instead of dairy butter, brown sugar instead of granulated with maybe a tablespoon extra of the brown sugar and an extra tablespoon of vanilla extract. I also used about half a cup or less of 60% cacao bittersweet chocolate chips to make this healthier